RecipeTips.com

Meal Plan: January 8 - 14, 2017


Rump Roast with Vegetables Recipe

Submitted by RecipeTips.com
Savory and flavorful dish for a great family dinner.
Rump Roast with Vegetables Recipe
Container: roasting pan, baking sheet, platter, small bowl
Serving Description: 2, 1/2 inch slices
Servings:
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Ingredients
  • 4 red skinned potatoes - cut into fourths
  • 4 large carrots - cut into thirds
  • 1 teaspoon seasoned salt
  • olive oil to coat
  • 2 tablespoons fresh rosemary - chopped
  • 1 cup beef stock or broth
  • 2 bay leaves
  • 1 onion - sliced into wedges
  • 3 1/2 pounds rump roast
Directions
  • Preheat oven to 450°.
  • Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.
  • Mix to evenly coat.
  • Sprinkle on rosemary.
  • Place in the oven and roast for 20 minutes.
  • Meanwhile, place the rump roast in roasting pan.
  • Season with salt and pepper.
  • Sprinkle onions around roast.
  • After vegetables have roasted for 20 minutes, place around roast in roasting pan.
  • Add one cup of beef broth.
  • Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.
  • Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving.

Roasted Harvest Vegetables Recipe

Submitted by RecipeTips.com
This medley of roasted vegetables is a terrific fall or winter side dish.
Roasted Harvest Vegetables Recipe
PREP: 20 minutes
COOK: 35 minutes
Serving Description: Makes 10 (2/3-cup) servings.
Servings:
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Ingredients
  • 1 teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon McCormick® Black Pepper, Ground
  • 8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
  • 3 tablespoons olive oil
Directions
1. Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.

Golden Scalloped Potatoes Recipe

Submitted by RecipeTips.com
The cheesy taste of this dish gets an extra boost of flavor from the Yukon Gold potatoes. This scalloped potato recipe along with many other potato casserole dishes on our site are perfect with ham recipes. Learn All About Potatoes.
Golden Scalloped Potatoes Recipe
PREP: 1 hour
COOK: 2 hours
READY IN: 1.75 hours
Container: 3 quart baking dish
Servings:
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Ingredients
  • 5 large Yukon Gold potatoes
  • 4 tablespoons butter or margarine
  • 1 small onion, minced
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 2 cups shredded Colby Jack cheese
  • paprika
Directions
  • Preheat the oven to 375°F.
  • Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce.
  • Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes.
  • Stir in the flour and salt; cook for about 1 minute.
  • Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened.
  • Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted.
  • Drain the potatoes and pat dry with paper towels.
  • Layer half of the potato slices in the bottom of a 3 quart baking dish.
  • Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese.
  • Layer the other half of the potatoes on top of the sauce and cheese.
  • Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce.
  • Sprinkle the top with paprika.
  • Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered.
  • Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered.
  • If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.

Blueberry Angel Food Cheesecake Recipe

Submitted by RecipeTips.com
The angel food cake in this recipe keeps this cheesecake on the lighter side but it is still absolutely delicious. If you like blueberries you will love this quick-and-easy dessert!
Blueberry Angel Food Cheesecake Recipe
PREP: 45 minutes
READY IN: 45 minutes
Container: 13 x 9 x 2 dish
Servings:
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Ingredients
  • 8 ounces cream cheese - softened
  • 1 cup powdered sugar
  • 1 prepared angel food cake
  • 8 ounces whipped topping
  • 2 cans blueberry pie filling
Directions
  • Beat the cream cheese and sugar together until smooth.
  • Cut the angel food cake into 1-inch cubes; fold the cubes and whipped topping into the cream cheese mixture.
  • Pour this mixture into a 13x9x2-inch dish and spread out evenly.
  • Pour the blueberry pie filling over the top and spread out evenly.
  • Cover with plastic or foil; Chill in the refrigerator for at least 2 hours before serving.

Barbecued Chicken Gorditas Recipe

Submitted by RecipeTips.com
A small, but hearty, sandwich that is delicious--and easy.
Barbecued Chicken Gorditas Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Serving Size: 1 each
Servings:
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Ingredients
  • 8 pieces gorditas - pre-made and pre-cooked
  • 16 ounces prepared barbecue chicken - shredded
  • 2 tablespoons cooking oil - more if necessary
Directions
  • Place oil in large heavy skillet so it fills pan with approximently 1/2 inch of oil. Heat on medium setting.
  • Place pre-made and pre-baked gordita in oil, about 1 to 2 minutes per side, until golden brown and crispy, turning once with a spatula. (A lower fat option is to cook the gordita by lightly coating the pan with a cooking spray or oil; this makes a less crispy gordita.)
  • Remove gorditas with spatula and place on a cooling rack or a paper towel to absorb excess oil.
  • Preheat prepared shredded chicken filling.
  • When gorditas are cool enough to handle, split each with a knife to open a pocket for the filling and fill with the chicken. 

Creamy Mexican Rice Recipe

Submitted by RecipeTips.com
With the creamy texture of risotto this Spanish rice recipe is the perfect complement to tacos, enchiladas or burritos. You could even add some browned ground beef to make it a meal in itself.
Creamy Mexican Rice Recipe
PREP: 5 minutes
COOK: 40 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 2 tablespoons oil
  • 1 onion, chopped
  • 1/2 cup rice (uncooked)
  • 1/4 bell pepper, chopped (optional)
  • 2 cups chicken broth, hot
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 cup diced tomatoes
Directions
Heat the oil over medium heat. Add onion to sweat.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.


Mexican Corn Cakes Recipe

Submitted by RecipeTips.com
A fun way to use left over corn on the cob.
Mexican Corn Cakes Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Container: Large bowl, fry pan
Serving Description: 1 patty
Servings:
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Ingredients
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
Directions
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

Spicy Salmon Fillets Recipe

Submitted by RecipeTips.com
Add a touch of pizzazz to the wonderful flavor of salmon with this lively recipe.
Spicy Salmon Fillets Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 10 minutes
Container: large skillet
Serving Size: 6 ounces
Servings:
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Ingredients
  • 4 salmon fillets, about 6 oz. each
  • 1/2 cup flour or fine cornmeal (use cornmeal for a gluten-free version)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano, finely crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 2 tablespoons butter, oil, or a mixture of the two
Directions
  • Mix the cornmeal or flour (use cornmeal for a gluten-free version), paprika, salt, pepper, garlic powder, and oregano on a plate. Reserve half of the seasoning mixture; use the other half to pat onto one side of each fillet.
  • Heat the oil or butter (or mixture of the two) in skillet large enough to hold the fillets in a single layer.
  • Place the fillets, seasoned side down, into the pan.
  • Pat the remaining seasoning onto the top side of each fillet.
  • Allow a cooking time of 8 minutes for each inch of thickness. Carefully turn the fillets when half cooked.
  • Remove the fillets from the pan when the fish becomes opaque. Serve hot.

Vegetable and Rice Medley Recipe

Submitted by RecipeTips.com
A combination of rice and vegetables makes this tasty side dish perfect to serve with fish or grilled food.
Vegetable and Rice Medley Recipe
PREP: 10 minutes
COOK: 20 minutes
READY IN: 30 minutes
Ingredients
  • 1 cup raw long grain brown rice
  • 2 1/4 cups water
  • 2 tablespoons onion
  • 1/8 teaspoon salt
  • 1 teaspoon low-sodium chicken bouillon granules
  • 2 cups frozen corn, peas or mix vegetables
  • 1 carrot, shredded
Directions
  • In a saucepan, combine the rice, water, onion, salt and bouillon granules; bring to a boil.
  • Add carrot, corn and peas. Return to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Cook until rice and vegetables are tender. Serves 4 to 6.

French Dressing for Lettuce Recipe

Submitted by RecipeTips.com
Be sure to use the onion juice that you get when grating the onion. This salad dressing will soon become a staple around your house. It is delicious and couldn't be any easier.
French Dressing for Lettuce Recipe
PREP: 5 minutes
READY IN: 5 minutes
Ingredients
  • 1 cup sugar
  • 1 cup salad oil
  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 1 onion, grated
Directions
Put ingredients in a bowl and blend with mixer.

Refrigerate.


Coconut Cream Pie Recipe

Submitted by RecipeTips.com
The coconut provides a wonderful sweetness to this pie that will be enjoyed by anyone that loves coconut.
Coconut Cream Pie Recipe
PREP: 30 minutes
COOK: 30 minutes
READY IN: 1 hour
Container: 9 inch pie plate
Servings:
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Ingredients
  • 3 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • pinch salt
  • 1 teaspoon vanilla
  • 1 1/2 cups coconut
  • 6 tablespoons powdered sugar
  • pinch salt
  • 1/4 teaspoon cream of tartar
  • pre-baked single pie crust
Directions
  • Separate the egg whites from the yolks. Set whites aside to be used for the meringue.
  • Add all the yolks, milk, sugar, corn starch, and salt in a medium saucepan. Cook over medium heat until mixture begins to boil or until thick. Stir constantly to prevent it from burning on the bottom.
  • Remove from the heat and stir in the vanilla until well blended.
  • Add the coconut and stir until evenly distributed.
  • Pour into a pre-baked pie crust.
  • Begin making the meringue topping by placing the egg whites in a mixing bowl. Beat until whites form a soft peak
  • Add the salt and then begin adding the sugar one or two tablespoons at a time, beating after each addition until all the sugar has been added.
  • When all the sugar has been added, continue to beat the meringue until it forms stiff peaks. Add the cream of tartar and beat just enough to mix it in. Do not overbeat at this point.
  • Pour the meringue over warm pie filling and spread out evenly, making sure the meringue touches the crust all around the edges so that there is not any gaps between it and the crust.
  • Form peaks on the meringue and then place it on the bottom rack in an oven preheated to 350°F. Bake for 9 or 10 minutes or until the meringue is lightly browned. Watch it carefully because it will brown quickly.
  • Remove from the oven and allow the pie to cool completely before serving so that the filling has time to thicken properly.

Taco Pizza Recipe

Submitted by RecipeTips.com
A weeknight meal the whole family will enjoy. And a great way to use leftover taco meat. Store some prepared pizza crusts in the freezer for a go-to meal when your pinched for time.
Taco Pizza Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Servings:
Change Servings
Ingredients
  • 1 tomato, chopped (optional)
  • 2 12-inch pizza crust
  • 6 ounces taco sauce
  • 1/2 cup water
  • 1 package taco seasoning mix, divided
  • 1 teaspoon chili powder
  • 16 ounces refried beans
  • 1/3 cup salsa
  • 1/2 pound ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup water
  • 4 cups shredded cheddar cheese
  • 1 cup lettuce
  • 1/2 cup sour cream (optional)
Directions
  • In a small bowl, combine taco sauce, water, half of the package of taco seasoning mix and chili powder; Stir until combined; set aside.
  • In another bowl, mix refried beans and salsa; set aside.
  • In a large skillet, cook ground beef and onion until evenly brown; drain. Season with the remaining taco seasoning and remaining water. Simmer a few minutes, then remove from heat.
  • Preheat oven to 400 degrees F.
  • Spread a layer of the bean mixture on the pizza crust, then a layer of the taco sauce mixture. Sprinkle with seasoned beef. Top with cheddar cheese.
  • Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven.
  • Top with lettuce and any additional toppings you prefer.

Spicy Cheese Dip Recipe

Submitted by RecipeTips.com
Everyone loves a good queso dip and this one tops the list. You can control the heat, adding the green chiles or not and chiles can be bought at different heat levels. Enjoy!
Spicy Cheese Dip Recipe
PREP: 10 minutes
COOK: 2 hours
READY IN: 2.5 hours
Ingredients
  • 1 pound ground beef , cooked
  • 1 onion , chopped
  • 1 can Rotel tomatoes , drained
  • 1 can green chiles , drained (optional)
  • 1 package Velveeta Cheese (1 lb. package)
Directions
  • Brown hamburger and onion, drain.
  • In crock pot combine Velveeta cheese, Rotelle and green chiles; cooked hamburger/onions.
  • Set on low and stir occasionally.
  • If it gets too thick, add a little milk. Keep stirring so it doesn't stick. Serve with tortilla chips. This makes a great appetizer. The green chiles will make it a little spicy.

Corn Bread Muffins with Chilies Recipe

Submitted by RecipeTips.com
A dense corn muffin that has a little something extra with the green chilies. Cream style corn add a little more texture where the sour cream keeps everything moist and delicious.
Corn Bread Muffins with Chilies Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Servings:
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Ingredients
  • 1 cup corn meal
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 can green chilies, drained (small can)
  • 1 can cream style corn (small can)
  • 1/2 cup shredded cheese
Directions
Mix all ingredients.

Pour into greased muffin cups and bake 30 minutes at 350°.


Saucy Porcupine Meatballs Recipe

Submitted by RecipeTips.com
Simmered slowly, the sauce and beef and rice go together perfectly. Be sure to serve it with a loaf of bread to mop up all that sauce. You might want to double this recipe! These will also freeze well.
Saucy Porcupine Meatballs Recipe
PREP: 45 minutes
COOK: 1.5 hours
READY IN: 2.5 hours
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 3 tablespoons onion, chopped
  • 1 egg
  • 1/2 cup raw rice
  • 1 cup soft bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon mustard
  • 1/2 teaspoon celery salt
  • 1/2 cup milk
  • SAUCE:
  • 1 can tomato juice
  • 1 teaspoon onion salt
  • 1 dash chili powder
Directions
Combine all meatball ingredients. Shape into balls. Roll in flour. Brown well. Put in casserole dish.

For the sauce, add tomato juice, onion salt and chili powder to the pan you browned the meatballs in. Be sure to scrape up all the browned bits from the bototom. Simmer for 15 minutes.

Pour sauce over meatball. Bake at 350° for 1 hour.


Beer Cheese Bread Recipe

Submitted by RecipeTips.com
A quick and easy bread with a savory flavor that is great to serve with soup, stew, or chili. It is also good with spaghetti and meatballs.
Beer Cheese Bread Recipe
PREP: 45 minutes
COOK: 1 hour
READY IN: 1.75 hours
Ingredients
  • 1 tablespoon oil
  • 1/3 cup finely chopped onion
  • 1/4 teaspoon pepper
  • 1 clove garlic , minced
  • 3 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • 1 can beer
  • 2 tablespoons butter , melted and divided
Directions
  • Preheat the oven to 375 degrees F. Grease a 9 x 5 loaf pan and set aside.
  • Heat the oil over medium-low heat and then add the onion. Cook onion until browned.
  • Add in the pepper and garlic; cook an additional minute.
  • Combine the flour, sugar, baking powder, and salt in a bowl; stir with a whisk to mix.
  • Add the browned onion mixture, cheese, and beer; stir just until moistened.
  • Pour into the prepared loaf pan and drizzle 1 tablespoon of melted butter over the top.
  • Bake for 35 minutes and then take out of the oven and drizzle the other tablespoon of melted butter over the top of the loaf.
  • Put bake in the oven and bake for another 25 minutes. Loaf should be golden brown and a toothpick poked in the center should come out clean.
  • Remove from the oven and let stand for 5 minutes before removing from the pan.
  • Cool completely on a wire rack before storing. (You can eat it when it is still a little warm but it won't slice as easily.)

Cashew Lettuce Salad with Vinaigrette Recipe

Submitted by RecipeTips.com
This salad will surprise you how tasty it is. The mustard in the dressing add a great tanginess without overpowering. Add some grilled chicken to make it a meal or serve it as a side salad for your pasta dish.
Cashew Lettuce Salad with Vinaigrette Recipe
PREP: 15 minutes
COOK: 0 minutes
READY IN: 15 minutes
Ingredients
  • 1 head Romaine lettuce, chopped
  • 1 head iceberg lettuce, chopped
  • 1 head cauliflower, chopped
  • 1 onion, chopped
  • 1/4 cup vinegar
  • 3/4 cup sugar
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt and pepper
  • 1 teaspoon celery seed
  • 1 cup vegetable oil
  • 1 cup cashews (or as desired)
Directions
Chop and blend lettuce and vegetables. Toss with cashews.

For dressing, mix all ingredients well in a blender. Pour over salad.

NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.


Root Beer Float Cookies Recipe

Submitted by RecipeTips.com
If you love root beer floats, you will enjoy these unique cookies.
Root Beer Float Cookies Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 40 minutes
Container: Cookie sheet or baking stone
Serving Description: Makes approximately 5 dozen cookies, depending on the size of cookies
Ingredients
  • COOKIE DOUGH:
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons root beer extract
  • 2 teaspoons vanilla
  • 4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • FROSTING:
  • 1 1/2 cups powdered sugar
  • 2 tablespoons half and half
  • 2 teaspoons butter or margarine, softened
  • 1 teaspoon root beer extract
Directions
COOKIE DOUGH:
  • Preheat oven to 375° F.
  • In a large mixing bowl, combine sugars, butter, milk, eggs, root beer extract, and vanilla; mix until well blended.
  • Add flour, baking soda, and salt. Beat until a soft dough forms.
  • Drop dough in 1 to 1 1/2 teaspoon-size balls onto prepared cookie sheet. Place the dough balls approximately 2 inches apart.
  • Bake for 10 minutes or until the cookies are just turning brown.
  • Cool completely.

FROSTING:
  • In a small mixing bowl, combine powdered sugar, half and half, butter, and root beer extract; mix until smooth.
  • Frost each cookie. Make sure the frosting is set before storing the cookies in an airtight container.

French Dip Recipe

Submitted by RecipeTips.com
This unbeatable classic American sandwich, named for the French bread it is prepared with, can be served au jus (French for “with juice”) or with a creamy homemade horseradish sauce.
French Dip Recipe
PREP: 30 minutes
COOK: 45 minutes
READY IN: 1.25 hours
Container: dutch oven or saucepan, medium bowl
Serving Description: 1 sandwich
Servings:
Change Servings
Ingredients
  • HORSERADISH SAUCE:
  • 1 cup sour cream
  • 1/4 cup horseradish
  • 2 teaspoons Dijon mustard
  • 2 green onions - finely chopped
  • AU JUS:
  • 1/2 pound stew beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup flour
  • 1 tablespoon vegetable oil
  • 1 cup onion - finely chopped
  • 1 clove garlic - chopped
  • 2 teaspoons tomato paste
  • 28 ounces beef broth - low sodium or regular
  • 28 ounces beef broth - seasoned
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • SANDWICH:
  • 1 1/2 pounds roast beef - deli style
  • 6 hoagie buns
Directions
  • Season stew meat with salt and pepper.
  • Dredge the pieces in flour, coasting all sides.
  • Heat oil in a dutch oven or saucepan on medium-high heat.
  • Add prepared stew meat and brown on all sides. When the meat is all browned, add the onion, reduce heat to medium-low and cook until the onions are tender and starting to caramelize - approximately 10-15 minutes.
  • Add garlic and tomato paste, cook for 3 minutes.
  • Add the beef broth, Worcestershire sauce and bay leaf. Cover and simmer for 20 minutes.
  • Remove the cover, increase the heat to medium and simmer another 25-30 minutes. The broth will reduce to about 3 cups.
  • Taste the broth, add salt if needed.
  • Strain the broth, discard the bay leaf and reserve the meat for another recipe. The meat would be great in a bbq beef sandwich or on top of egg noodles.
  • To assemble the sandwiches, split the rolls horizontally, but do not cut all the way through.
  • Place in the oven just until warmed all the way through, approximately 5 minutes at 325°F.
  • Add the sliced, deli style beef to the au jus in the sauce pan until warmed through.
  • Remove the beef from the au jus and divide it up amoung the warmed rolls.
  • Keep the sauce warm and pour into individual cups for serving.
  • Add horseradish sauce or sliced cheese to the sandwiches if desired.

Eagle Brand Macaroni Salad Recipe

Submitted by RecipeTips.com
Who would have guess to use sweetened condensed milk in a salad dressing? But it complements the vinegar and mayonnaise perfectly.
Eagle Brand Macaroni Salad Recipe
PREP: 20 minutes
COOK: 0 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 can sweetened condensed milk
  • 2 cups mayonnaise
  • 1/4 cup vinegar
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sugar
  • 16 ounces pasta
  • 1/2 cup shredded carrots
  • 1 bell pepper, chopped
  • 1 onion, chopped
Directions
Combine milk, mayonnaise, vinegar, salt, pepper and sugar in separate container. Stir to combine.

Cook pasta according to package directions; drain.

Add pepper, carrots and onion to pasta.

Pour dressing over macaroni. Mix well. Chill overnight.


Easy Cheesy Broccoli and Cauliflower Recipe

Submitted by RecipeTips.com
A quick side dish that your family will love. Broccoli and cauliflower are smothered in cheese. Who won't eat their vegetables like that?
Easy Cheesy Broccoli and Cauliflower Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 1 package frozen broccoli and cauliflower
  • 1 tablespoon butter
  • 4 ounces Velveeta cheese, sliced
Directions
Microwave broccoli and cauliflower according to package directions; drain.

Stir in butter and season with salt and pepper. Put into a casserole dish and top with cheese. Broil until cheese has started to melt.


Easy Beef Stew Recipe

Submitted by RecipeTips.com
Beef stew simplified. Full of depth from the bouillon and Worcesetershire and every bite has a variety of vegetables in it. The biscuits will mop up the delicious gravy from this stew.
Easy Beef Stew Recipe
PREP: 20 minutes
COOK: 2 hours
READY IN: 2.5 hours
Servings:
Change Servings
Ingredients
  • 2 tablespoons flour
  • 1 pound beef stew meat, cubed
  • 2 tablespoons cooking oil
  • 3 cups vegetable juice
  • 1 cup water
  • 1 onion, cut into wedges
  • 1 tablespoon Worcestershire sauce
  • 2 beef bouillon cubes
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3 cups potatoes, cubed
  • 1 1/2 cups frozen cut green beans
  • 1 cup frozen whole kernel corn
  • 1 cup carrots, sliced
  • 1/2 cup celery, sliced
Directions
Place 2 tablespoons of flour in a plastic bag. Add meat cubes a few at a time, shaking to coat. Brown meat in hot oil, drain fat.

Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon cubes, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.

Stir in potatoes, green beans, corn, carrots and celery. Return to boiling; reduce heat. Simmer, covered, about 30 more minutes or until meat and vegetables are tender.

Discard bay leaf and serve with biscuits.


Garlic Cheese Biscuits Recipe

Submitted by RecipeTips.com
Quick-and-easy to make, these biscuits add just the right touch to any meal. They are a perfect match for your favorite chili or soup.
Garlic amp Cheese Biscuits Recipe
PREP: 10 minutes
COOK: 10 minutes
Container: Baking sheet
Serving Description: One biscuit
Servings:
Change Servings
Ingredients
  • 2 1/4 cups Bisquick baking mix
  • 2/3 cup water
  • 1 cup grated Colby Jack cheese
  • 1/2 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried parsley flakes
Directions
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease lightly.
  • Combine the Bisquick and cheese in a small bowl. Add 2/3 cup water and stir just until combined. The dough will be slightly moist. If too dry, add a touch more water.
  • Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.
  • While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt and parsley flakes. Mix well.
  • As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush. Use leftover garlic butter to serve with the biscuits if desired.

Kool-Aid Punch Recipe

Submitted by RecipeTips.com
A refreshing punch mixed with seven-up for a little added spark. This recipe makes a large batch which is great for a large gathering of family and friends.
Kool-Aid Punch Recipe
PREP: 15 minutes
READY IN: 15 minutes
Ingredients
  • 12 ounces frozen orange juice
  • 12 ounces frozen lemonade
  • 1 package Kool-aid, any flavor
  • 1 cup sugar
  • 18 cups water
  • 2 litres 7-Up
Directions
  • Mix all ingredients together except for the 7-Up.
  • Just before serving, mix half and half with the 7-Up.
  • Serve cold.
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